Chipotle Chicken Soup
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Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2L Chicken Stock
  • 3 C leftover roast chicken or cooked chicken breast, cut into chunks
  • 1 Tbs cooking fat of choice (I used bacon fat)
  • 1 onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 red bell pepper, chopped
  • 1 green pepper, chopped
  • 2 carrots, chopped
  • 1 delicata squash,seeds removed and cut into small chunks
  • 2 tsp adobo sauce (sauce from the canned chipotles)
  • 1-2 whole chipotle pepper, finely chopped (depending on how spicy you like it)
  • 1 tsp sea salt, to taste
  • 1 tsp smoked paprika
  • 2 tsp worcestire sauce
  • 1 Tbs molasses or honey
  • ½ C pumpkin seeds
  • ½ C aged cheddar, grated
  • a handful chopped cilantro (for garnish)
  • 1 jalapeño, sliced for garnish
Instructions
  1. Heat a skillet or frying pan, add you choice of fat or oil and the onion and garlic, all them to cook until garlic starts to brown.
  2. Add peppers, squash and carrots and turn heat to high, cook for a few minutes just to give everything a bit of colour. Add to the stock.
  3. Heat stock with added vegetables, add in the chicken, adobo sauce, chipotle, smoked paprika, worcestire, molasses and salt to taste. Simmer on low for 30 minutes.
  4. Heat frying pan or on a tray in your oven gently roast the pumpkin seeds, they only take a few minutes to start turning golden.
  5. Serve bowls of soup with a sprinkle of roasted pumpkin seeds, cilantro, sliced jalapeño and some aged cheddar.
Recipe by Naked Cuisine at https://www.nakedcuisine.com/chipotle-chicken-soup/